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ovalbumin

卵白蛋白; 卵清蛋白

WordNet (r) 3.0 (2006) (WordNet)

ovalbumin
n 1: the white part of an egg; the nutritive and protective
gelatinous substance surrounding the yolk consisting mainly
of albumin dissolved in water; "she separated the whites
from the yolks of several eggs" [synonym: {egg white}, {white},
{albumen}, {ovalbumin}]

The Collaborative International Dictionary of English v.0.48 (gcide)

Ovalbumin \O`val*bu"min\ ([=o]`v[a^]l*b[=u]"m[i^]n), Ovalbumen
\O`val*bu"men\ ([=o]`v[a^]l*b[=u]"m[e^]n), n. [Ovum albumin.]
(Physiol. Chem.)
The albumin from white of eggs; egg albumin; -- in
distinction from {serum albumin}. See {Albumin}.
[1913 Webster]

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Ovalbumin - Wikipedia
Ovalbumin (abbreviated OVA[1]) is the main protein found in egg white, making up approximately 55% of the total protein [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor [3]
Ovalbumins | 卵清蛋白 | MCE
Ovalbumins (OVA) 是蛋清中发现的主要蛋白质，具有多种生物活性，如抗癌、降压、抗菌、抗氧化和免疫调节活性。Ovalbumins 是孕酮或雌激素处理的输卵管中合成的最丰富的蛋白质，通常用作研究激素对组织中基因表达调控的标志物。- 高纯度，全球文献引用。
三分钟带你了解OVA稳转细胞模型！ - 知乎
鸡卵清蛋白（Ovalbumin，简称OVA）是一种免疫原，通常用于增强免疫反应。在免疫学与肿瘤研究领域，OVA稳转细胞容易被免疫系统识别为非自身细胞，能模拟机体特定抗原刺激下的免疫应答，为研究人员深入剖析免疫机制…
卵清蛋白_百度百科
卵清蛋白（ovalbumin，OVA）是鸡蛋清中的主要蛋白质，占蛋清总蛋白含量的54%-69%，分子量约44 5kDa，属含磷糖蛋白，由385个氨基酸残基构成，具有四个自由巯基和高度α-螺旋、β-折叠的球型二级结构，等电点为4 5。
Ovalbumin - an overview | ScienceDirect Topics
Ovalbumin is defined as a protein with a molecular mass of 45 kDa, composed of 385 amino acids, and belonging to the serpins family It features a significant hydrophobic and acidic residue composition, exhibits a secondary structure of 30% α-helix and 32% β-sheet, and can undergo thermal denaturation to form a more stable variant known as S-ovalbumin AI generated definition based on
肿瘤研究的实验利器OVA，你值得了解医药新闻-ByDrug-一站式医药资源共享中心-医药魔方
⌈ByDrug医药新闻摘要⌋ 2024-09-02 18:33，CXO讯信：鸡卵白蛋白（Ovalbumin，简称OVA），也称鸡卵清白蛋白，是鸡蛋清的主要成分，由12269 aa组成，分子量约172 44kD 。能够引起机体适度的免疫反应，因此已被用作免疫免疫学研究和疫苗研究的通用模型抗原。
Ovalbumin: Model Antigen for Immunology Research - Chondrex
Ovalbumin (OVA), the major protein component of avian egg-white, is one of the primary allergens (the other primary allergen being ovomucoid) for infants with egg white allergies
What is Ovalbumin and Why Is It Important? - Biology Insights
Within the egg, ovalbumin serves as a storage protein, providing amino acids for the developing chick embryo Beyond its nutritive role, ovalbumin also contributes to the egg’s physical properties
Ovalbumin - PubChem
Description Ovalbumin is the 44 kDa egg white, heat-labile protein that is considered as a food allergen
Understanding Ovalbumin: Structure, Function Applications
Ovalbumin, derived from egg whites, is a globular protein that possesses various properties beneficial for both nutrition and biotechnology Its amino acid sequence determines its structure, stability, and interactions with other molecules

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